De­sign­ers dish up recipes for suc­cess in the kitchen

Cy Clay­ton asks three ex­perts for their prac­ti­cal­ity and style tips.

Pilbara News - - Property -

What are the lat­est must-haves in to­day’s kitchens?

Lin­coln Trager, man­ag­ing di­rec­tor at The Maker De­signer Kitchens, says to­day’s hero in­gre­di­ents are all about prac­ti­cal­ity.

He lists tan­dem pantries, task light­ing and “draw­ers, draw­ers and more draw­ers” as some of his top kitchen must-haves, along with in­te­grated ap­pli­ances, py­rolytic ovens and combi-steam ovens.“What’s not to love about ap­pli­ances that cook great food and then clean them­selves?”

Alysia Pekel, in­te­rior de­signer at West­ern Cab­i­nets, adds scul­leries (also known as butler’s pantries) re­main a highly sought-af­ter in­clu­sion, while Dean Humphrey, di­rec­tor of builder Humphrey Homes, says cool­rooms are an­other in­creas­ingly com­mon wish-list item. “They are es­sen­tially walk-in fridges with loads of wall space to store food (where you can eas­ily see it all),” he says.

Are there any ar­eas where you can af­ford to scrimp?

Ms Pekel says lam­i­nate is a great prod­uct to get a lux­ury look for less. “There are so many lam­i­nates out these days where you can achieve the same look as ve­neer,” she says.

“That fea­ture con­trast in your new kitchen can eas­ily be achieved by us­ing a lam­i­nate.”

Do you have a favourite kitchen sur­face?

“My favourite bench­top is prob­a­bly my own con­crete bench­top at home,” Mr Humphrey says.

“We don’t need to be pre­cious with it and it's great to have a bunch of peo­ple sit­ting around it mak­ing piz­zas and gen­er­ally en­ter­tain­ing and mak­ing a mess.”

Ms Pekel’s favourite sur­face ma­te­rial is 6mm and 12mm porce­lain tiles.

“Porce­lain tile sur­faces come in a wide range of colours mostly used to im­i­tate mar­bles — they come in large slab sizes per­fect for splash­backs not want­ing joins and bench­tops that are re­sis­tant to stains and heat,” she says.

What is your top tip for those in the process of build­ing or ren­o­vat­ing a kitchen?

“Start with the ba­sics when de­sign­ing your kitchen, like how many peo­ple will use it at once, how many peo­ple will you pre­pare food and meals for and how much stor­age will you need,” Mr Humphrey says.

“Then the de­sign, ma­te­ri­als and prod­ucts will flow from know­ing these things.”

A stream­lined yet well-equipped kitchen by West­ern Cab­i­nets.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.